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Roasted Vegetable Orzo Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 small eggplant 1/2-inch diced
  • 1 red bell pepper 1/2-inch diced
  • 1 yellow bell pepper 1/2-inch diced
  • 1 white or red onion peeled and 1/2-inch diced
  • 2 garlic cloves minced
  • 1/3 cup good extra virgin olive oil
  • 1-1/2 teaspoons Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound orzo

For the Dressing:

  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup good olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

To Assemble:

  • 4 scallions minced (white and green parts)
  • 1/4 cup pine nuts toasted
  • 3/4 pound good Feta cheese 1/2-inch diced (not crumbled)
  • 15 fresh basil leaves cut into chiffonade or whole if small


  1. Preheat the oven to 400° F. Toss the eggplant, red and yellow bell peppers, onion and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes, until browned, turning once with a spatula.

  2. Bring a large pot of water to a boil. Salt it generously. Cook the orzo according to instructions. Drain. Rinse. Transfer to a large mixing bowl and let it cool.

  3. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  4. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve cooled or at room temperature.